Mushroom Chickpea Pasta Sauce

1. In a pan, saute sliced button mushrooms, carrots, and a few peeled whole garlic cloves until very tender.

2. In a food processor, mix the mushrooms and carrots that you just cooked with 1 cup thoroughly cooked chickpeas along with salt, 1/3 cup olive oil and 2 tbsp lemon juice.

(The more tender the chickpeas, the more smooth the sauce.)

3.  Mushroom chickpea pasta sauce finished!

(If the sauce appears to be dry with well drained pasta, add some pasta water.)

Chickpeas Stew

Ingredients: (2 servings)

Chickpeas (about 2 cups)

1 zucchini 

1 onion

1 potato
1 carrot

1 green pepper

3 tbs. tomato paste

3 cloves of garlic

1/2 tbs. minced ginger

sea salt

cilantro (optional)

cumin (optional)

1. Cook chickpeas first or use canned chickpeas.

2. Sautee onion, garlic, ginger and potato for 5 mins.

3. Add cooked chickpeas along with the liquid and the veggies to the sauteed onion mixture.

4. Cook 20 mins until veggies are tender.

5. Add tomato paste and cook for another 5 mins.

5. Season with salt, cilantro and cumin.

Chickpeas (garbanzo beans) nutrition facts